Antioxidant properties of several tropical fruits: A comparative study

• Published in: Food chemistry Vol. 103; no. 3; pp. 1003 - 1008
• Main Authors: Lim, Y.Y., Lim, T.T., Tee, J.J.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2007; Elsevier
• Subjects: Antioxidant activity; ascorbic acid; Ascorbic acid contents; Biological and medical sciences; chemical composition; Food industries; free radical scavengers; Fruit and vegetable industries; fruit extracts; Fundamental and applied biological sciences. Psychology; phenol; Total phenol contents; tropical and subtropical fruits; Tropical fruits; Ascorbic acid contents; Tropical fruits; Antioxidant activity; Total phenol contents; Phenol; Ascorbic acid; Tropical fruit; Vitamin; Phenols; Antioxidant; Properties
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2006.08.038

Nine tropical fruits were analyzed for total phenol contents, ascorbic acid contents and antioxidant activities. The antioxidant activities were evaluated based on the ability of the fruit extracts to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH), reduce iron(III) to iron(II) and to bind to iron(II) ions. The results were compared to those of orange. It was found that guava, papaya and star fruit have higher primary antioxidant potential, as measured by scavenging DPPH and iron(III) reducing assays. Banana, star fruit, water apple, langsat and papaya have higher secondary antioxidant potential as measured by the iron(II) chelating experiment.